FOOD

LESSON III

FRUIT, VEGETABLES, CEREALS

Fruit is the house of the seed. In the broad sense of the term, |
all seed vessels are fruits, nuts, grains, vegetables, fruits, etc. They
contain cellulose, or a substance which is of a woody nature, and which
serves as a framework to hold together the nutrients of these foods.
In the beginning of the season this cellulose is very tender and very
closely disintegrated, but as the season advances it becomes much
more fibrous and tough, and very difficult to be dealt with by the
digestive juices. The older the cellulose, the longer it requires cooking
to soften it. Ripening changes starch to sugar and gums or pectin,
the jelly-like substance into which the pectose of unripe fruit is changed.

Composition of Fruits (Hutchinson)

i ee aN saw a oe a eg ee 85 to 90%
aye) CSS REY Sanna ee MRE Bent aU he MP DR Ma lee ENGI ee 214%4%
Sugar and Veg. gums EG kate aT CAR ee an cae nae eee 5% tol10%%
Acids.
TNs ee a as hs se ea a: Apples and peaches
MMR rhe ys ke ad, sich hd eee Bate oe Grapes
NN ee hh OE ee ree eee: Lemons
Cy inte | Pai IM «a ss Dake hee ee Tomatoes
RINT 55 ou SG ear ieee sd aad: 4%
EE eB eo ea ee slo tees I],
BR a er Re ct ce ty aig i etme a ae Pee A te ge ane iy yA
Classification
1. Acid—gooseberries, cranberries.
2. Fleshy fruits—strawberries, raspberries; or
1. Flavor fruits, 80 per cent. or more of water.
2. Food fruits, 20 per cent. or more solids; or
L, Presb fiat.
2. Dried fruit.

Reasons for Cooking Fruit

1. To soften and disintegrate the cellulose, that the nutrients
may be free.

2. To thoroughly cook the ae and make it more digestible
and palatable.

3. To develop flavor.

4. To destroy micro-organisms in overripe fruit.

5. To keep from one season to another, as in canning and pre-
serving.